giovedì 17 novembre 2011

Gnocchi di castagne con ragù di funghi


Recipe in English


Il ragù di funghi

Ingredienti

una cipolla, una carota e un gambo di sedano, non troppo grandi
mezzo chilo di funghi misti (anche congelati) es. chiodini, porcini, shitake, ecc
olio extravergine di oliva
sale

Tritare sul tagliere di legno la cipolla, la carota e il sedano.
Tagliare i funghi a cubetti molto piccoli. Se si utilizzano funghi congelati attendere che si ammorbidiscano solo un po’ e tagliarli.
Appassire gli odori nell’olio, aggiungere i funghi e il sale.
Cuocere a fuoco medio mescolando di tanto in tanto e, dopo aver lasciato evaporare tutta l’acqua, rosolare brevemente i funghi.



Gli gnocchi di castagne

Ingredienti per quattro persone

patate 500 gr
farina di castagne 150 gr
farina di grano 50 gr
un pizzico di sale
parmigiano

Mescolare la farina di grano con la farina di castagne, eliminando eventuali grumi con una forchetta o un setaccio.
Lessare le patate in acqua bollente salata per circa venti minuti.
Spellare e schiacciare le patate.
Unire le patate ancora calde al mix di farine e al pizzico di sale. Lavorare l’impasto e ricavare gli gnocchi.
Bollire in acqua salata fin quando gli gnocchi affiorano alla superficie.
Scolare e condire col ragù di funghi.
Completare con parmigiano grattugiato.


Nota: se si desiderassero degli gnocchi più sodi, basterà aggiungere più farina di grano.


Chestnut gnocchi with mushroom ragù


Mushroom ragù

an onion, a carrot and a stalk of celery, not too large
500 gr of mixed mushrooms (also frozen), es: honey mushrooms, porcini, shitake, etc.
extra virgin olive oil
salt


Chop the onion, carrot and celery.
Cut the mushrooms into very small cubes. If you use frozen mushrooms let soften just a little and cut them.
Sauté the veggies in oil, add mushrooms and salt.
Cook over medium heat, stirring occasionally, let all the water evaporate and briefly sauté the mushrooms.


Chestnut gnocchi

Ingredients

potatoes 500 gr
chestnut flour 150 gr
wheat flour 50 gr
a pinch of salt
parmigiano for seasoning


Mix wheat flour with chestnut flour, removing any lumps with a fork or a sieve.
Boil the potatoes in salted boiling water for about twenty minutes.
Peel and mash the potatoes.
Combine the still hot potatoes with the mix of flours and salt. Knead the dough and make the gnocchi.
Boil in salted water until gnocchi will rise to the surface.
Drain and serve with the mushroom ragù.
Complete with parmigiano.

Note: If you like, you can make firmer gnocchi by using more wheat flour.

serves four

14 commenti:

  1. Oh my does this look fantastic!

    RispondiElimina
  2. I recently bought chestnut flour...I will have to try this! Do you have a suggeestion for a ragu to try with this other than the mushroom sauce? Mille grazie!

    RispondiElimina
  3. Hi Sara! I've tried this recipe with different contents of chestnut and wheat flour: the published one allow to obtain more soft gnocchi. This gnocchi are sweet in flavour, so I suggest to complete with some contrasting taste: shallot sauce, melted gorgonzola (simply melt the chopped cheese in a saucepan on a low flame), meat ragout or simple extra virgin olive oil and grated parmigiano reggiano... this one is maybe the best way ! But the classical recipe to use chestnut flour is the castagnaccio, ancient, poor recipe of Tuscan mountains, today enriched with chocolate and dried fruits, perhaps a taste too simple for us, accustomed to richer flavors.

    RispondiElimina
  4. Nel mare di pseudofoodblog che imperversano in rete è bello trovare un blog come il tuo.
    A presto :)

    RispondiElimina
  5. I make a huge pot of a similar ragu every month on a weekend so I can let it cook for hours, and freeze the majority of it--it's one of the best things to have in the freezer. Glad to hear it would go well with this (and shallots, I love shallots!) You know the whole reason I bought chestnut flour was that I had seen a recipe for castagniacco and was so intrigued. Good to know you are a vote in favor of that too.

    RispondiElimina
  6. I haven't had chestnuts since I was a kid... but I'm not sure why. My mom would make them and I loved them! Now, I have to make this gnocchi!!!

    RispondiElimina
  7. I love your recipe..what a delicious looking dish whole together! I could eat this every day if you ask me! :)) Thanks for sharing and have a wonderful Sunday evening!!!

    RispondiElimina
  8. Lilla, che buono questo piatto....

    RispondiElimina
  9. Sto facendo un giro sul tuo blog. Che foto belle e che ricette stuzzicanti. Questo abbinamento mi piace molto, un perfetto piatto autunnale.

    RispondiElimina
  10. Really LOVE your style, recipes and everything ´bout your food fetish :)

    http://hana-dolce.blogspot.com/

    RispondiElimina
  11. Lilla, this mushroom sauce and gnocchi both look and sound incredible!!! My daughter loves gnocchi and I need to take a cue from your beautiful dish and make her some :)

    RispondiElimina
  12. wow..sounds unique n interesting recipe..
    happy following you..;)
    check out mine sometime..
    Tasty Appetite

    RispondiElimina
  13. Lilla!!! How wonderful! Chestnut flour has to be the awesome ingredient! Love it!!!

    RispondiElimina
  14. I tasted my first chestnut last month and loved it, so I find this recipe very appealing. I'm not sure where I would find chestnut flour, but where there's a will, there's a way! Your mushroom sauce is awesome!

    RispondiElimina